Here's a yummy breakfast for Thanksgiving morning!
4 slices whole wheat bread
2 T. pumpkin puree
1 t. pumpkin pie spice
splash of milk
Heat a large skillet or griddle over med-high heat and spray with cooking spray. Whisk the eggs in a shallow bowl. Add the pumpkin puree and pumpkin pie spice, whisking until pumpkin breaks. Add a splash of milk and whisk until smooth. Dip the bread in, turn to coat and set aside- don't let it sit too long or it will get soggy. Place the french toast on the skillet and turn when cooked, about 2-3 minutes. Serve with a sprinkle of fairy dust- also known as powdered sugar. Our favorite dippers are apple sauce or vanilla greek yogurt, but I supposed syrup would do as well- just make sure it's 100% pure maple syrup to avoid icky additives :)